tag:blogger.com,1999:blog-83451142623105059352024-03-25T06:57:38.559-07:00Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-8345114262310505935.post-21596382426092294802014-09-20T04:21:00.001-07:002014-09-20T04:21:53.655-07:00Fish Fillet Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Fish Fillet Recipe Biography</b><br />
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Source:- Google.com.pk<br />
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Steaming makes this dish light and healthy but still very
tasty. To make sure you have enough water at the bottom without continuously
lifting the steamer to check, place a one-peso coin (make sure it's clean; wash
it thoroughly) with the water while steaming. If the coin starts to make a
sound, that’s the signal to refill the steamer with water. Polish pan-fried
fish fillets have a light, delicate flavor and crispy crust. Most of the
fish the Polish pan fry are perch, carp, and other lake fish, but you can
easily substitute any white fish for this Polish recipe. You can make the
fish fillet recipe healthier by using whole wheat bread crumbs, organic
BST-free milk, and a healthy oil that can handle high heat such as avocado oil.
Pan fried fish goes great with Spinach or Potato<o:p></o:p></div>
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Serves 4 Prep Time 15
minutes Cooking Time 20 minutes<o:p></o:p></div>
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Ingredients:<o:p></o:p></div>
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350 grams fish fillet<br />
For the marinade<br />
3 tablespoons ginger juice<br />
2 tablespoons sesame oil<br />
2 tablespoons gin<br />
For the sauce<br />
2 tablespoons cooking oil<br />
3 slices ginger, shredded<br />
1 stalk leeks, shredded<br />
2 tablespoons black beans,<br />
washed and strained<br />
2 pieces dried Chinese mushrooms,<br />
rehydrated in hot water then shredded<br />
1 tablespoon oyster sauce<br />
2 tablespoons gin<br />
2 tablespoons sesame oil<br />
1 tablespoon sugar<br />
1 tablespoon light soy sauce<br />
1/4 teaspoon white pepper<br />
For the topping<br />
1/4 cup corn oil<br />
1/4 cup garlic, chopped<br />
1 stalk leeks, shredded<br />
1/2 piece red bell pepper, shredded<br />
1 sprig cilantro<br />
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Method:</div>
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1 Marinate the fish fillet then transfer to a
heatproof dish.<br />
2 Sauté ginger and leeks in oil. Add the rest of the ingredients
then season with sugar, light soy sauce, and pepper. When cooked, place on top
of the fish and steam for 10 to 15 minutes or until cooked. Discard the ginger
and leek topping, then transfer the cooked fish onto a serving platter.<br />
3 Heat corn oil and toast garlic. Add in leeks and bell pepper and
stir-fry for a few minutes. Top this over the fish and add a sprig of cilantro
for garnish. Serve at once.</div>
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<b>Fish Fillet Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos</b></div>
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<b>Fish Fillet Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos</b></div>
Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-78465610779245169332014-09-20T04:10:00.001-07:002014-09-20T04:11:54.720-07:00King Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>King Fish Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
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Fish is very healthy food and is very good for brain and
hair growth. Surmai fish also known as King Fish have lesser bones and very
easy to eat. s kids growing up on the islands the only way our mom could ever
get us to eat fish, was when she made this recipe. Looking back I believe her
fish of choice was carite (sp), but today I much prefer using King Fish (very
meaty and holds it shape great when frying). I still remember breaking apart
the slices of fish and dipping it into a mixture or pepper sauce, ketchup and
mustard and my mom warning us to be aware of the center bone of the fish. This
fry fish recipe is very simple and quite classic throughout the islands, so I’m
sure it will be a hit with your family and friends.<br />
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Ingredients:<o:p></o:p></div>
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<br /></div>
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Surmai fish – 500 gm<o:p></o:p></div>
<div class="MsoNormal">
Onion paste – 1 cup<o:p></o:p></div>
<div class="MsoNormal">
Garlic paste – 1/2 tsp<o:p></o:p></div>
<div class="MsoNormal">
Whole cumin seeds – 1/2 tsp<o:p></o:p></div>
<div class="MsoNormal">
Red chilly powder – 1 tsp<o:p></o:p></div>
<div class="MsoNormal">
Coriander powder – 1/2 tsp<o:p></o:p></div>
<div class="MsoNormal">
Turmeric powder – 1 tsp<o:p></o:p></div>
<div class="MsoNormal">
Tomato puree – 1/2 cup<o:p></o:p></div>
<div class="MsoNormal">
Lemon juice – 2 tsp<o:p></o:p></div>
<div class="MsoNormal">
Oil – as required<o:p></o:p></div>
<div class="MsoNormal">
Salt – to taste<o:p></o:p></div>
<div class="MsoNormal">
Water – half glass<o:p></o:p></div>
<div class="MsoNormal">
Coriander leaves – for garnishing<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Procedure :<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Marinate fish with 1/2 tsp of turmeric powder, 2 tsp and
lemon juice for half hour.<o:p></o:p></div>
<div class="MsoNormal">
In a wok heat oil, fry the marinated fish and keep aside.<o:p></o:p></div>
<div class="MsoNormal">
In remaining oil add whole cumin seeds, let it splutter
immediately add garlic paste saute for half minute and add onion paste.<o:p></o:p></div>
<div class="MsoNormal">
Once onion color changes (light pink), add salt, tomato
puree red chilly powder,coriander and remaining 1/2 tsp of turmeric powder. Mix
it well till oil releases.<o:p></o:p></div>
<div class="MsoNormal">
Pour half glass of water, heat it for 2 minutes and then put
that fried fish. Cover & cook for 5 minutes in low flame.<o:p></o:p></div>
<div class="MsoNormal">
Remove from heat, garnish with coriander leaves.<o:p></o:p></div>
<div class="MsoNormal">
Serve hot with bread, roomali roti or steamed
rice.</div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-87594719668836731922014-09-20T04:00:00.003-07:002014-09-20T04:01:50.086-07:00Oven Baked Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Oven Baked Fish Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
Thai Sauce Baked Fish is an easy baked fish recipe and quick
prepare. This Food recipe has all the taste of a gourmet dish. This origin Thai
Food made from the fresh or frozen fillets (can be subtitute with another
"white" fish, such as halibut, cod, or snapper, as you desired)<br />
The origin Thai Recipe wrap the fish fillet with banana leaves to get an
authentic Asia taste when baked . But instead of using banana leaves you can
make subtitute with a tin foil or a parchment paper.<br />
Make this special Thai Cuisine at home for your lovely family as daily dish for
dinner or lunch cause it's an easy fish recipe that is simply delicious.<o:p></o:p></div>
<br />
<div class="MsoNormal">
hai Sauce Baked Fish<br />
(served for 2 )<br />
<br />
Ingredients :<br />
<br />
2 fillets of fresh or frozen "white" fish ( such as cod , snapper,
halibut, etc )<br />
2 "sheets" banana leaves ( can be subtitute with tin foil or
parchment paper )<br />
1/2 lime juice from ( lemon juice)<br />
salt, to taste<br />
<br />
For theSauce :<br />
1 stalk lemongrass, minced ( 2 Tbsp. frozen prepared lemongrass available in
Asian stores)<br />
1/4 cup oyster sauce<br />
3 Tablespoonful soy sauce<br />
1 Tablespoonful brown sugar<br />
1-2 teaspoonful chilli sauce ( 1-2 fresh chillies, minced<br />
tips : 2 chillies for spicy, 1 for medium, 1/2 for mild<br />
1 Tablespoonful fish sauce<br />
1/4 cup chopped fresh coriander leaves and stems<br />
1 Tablespoonful rice vinegar/ red wine vinegar<br />
2 cloves garlic, minced<br />
2 Tablespoonful water<br />
<br />
For the Garnish :<br />
fresh coriander leaves<br />
fresh basil leaves<br />
<br />
<br />
Cooking Direction :<br />
<br />
Rinse fish fillets and pat dry.<br />
Drizzle a little lime juice over each fillet, then sprinkle with salt.<br />
<br />
Place the first fillet in the middle of a sheet of tin foil / parchment paper /
banana leaf.<br />
Fold over the ends of the sheet, then the sides.<br />
<br />
Place seam-side down in a baking pan or dish.<br />
Note: Make sure the dish has sides, as some juice might escape.<br />
<br />
Bake at 350 degrees for 15 minutes.<br />
<br />
While the fish is baking, prepare the sauce.<br />
Put all sauce ingredients in a sauce pan, stirring well.<br />
Bring to a soft boil.<br />
Reduce heat to medium-low, simmering till lemongrass has softened (about 5 minutes).<br />
Turn the heat to low<br />
Taste if necessary to get This sauce strong and tangy ( a balance between sweet
and sour, with a hit of spice chilli and garlic)<br />
tips :<br />
If the sauce is too salty for your taste, add a squeeze of lime juice. If it's
too sour, add a little more brown sugar. If not salty enough, add a little more
fish sauce.<br />
Cover the sauce to keep it warm.<br />
After 15 minutes, open one of the fish "packets".<br />
Insert a fork into the center of the fillet and gently pull apart.<br />
If the inner flesh is still translucent, return the fish to the oven for 5 more
minutes.<br />
If it's opaque and comes apart easily, the fish is done.<br />
If you've used banana leaves, serve the fish right in the packet<br />
(just drain out the juices beforehand),<br />
placing the packet on a serving plate.<br />
Otherwise, remove the fillets from the foil/paper, and place on plates with the
sauce either drizzled over the top, or on the side.<br />
Add a sprinkling of fresh coriander and basil leaves, and serve with plenty of
Thai jasmine rice.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-65837639178612503902014-09-20T03:53:00.000-07:002014-09-20T03:54:10.924-07:00Low Carb Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Low Carb Fish Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
These are tangy. They've got zing from all angles.
Horseradish, pickles, capers, and spicy peppers. Eaten with a fresh salad and a
crisp, cold, mineraly glass of white wine, they go down with much more taste
than any fish finger ever resembled. Fast, keeps the summer kitchen cool,
budget-friendly, and most importantly, a fresh and bright taste with a crispy
texture. Welcome, my new summer low-carb burgers. If you’re diabetic or
watching your blood sugar, these low-carb recipes are perfect for a
diabetes-friendly dinner. They're also low-calorie to help you keep your weight
in check. Our healthy fish recipes, easy chicken recipes and satisfying
vegetarian recipes are diabetic-diet dinners that will also help you keep your
blood sugar in check. </div>
<div class="MsoNormal">
Fish patties make a nice low-carb option to larger patties
of the burger variety. They are filling, flavorful, and make a great addition
to any meal. I highly suggest serving it with a sauce or flavorful oil with an
ascorbic acid vinegar substitute<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 lbs minced cod<o:p></o:p></div>
<div class="MsoNormal">
1 carrot, grated<o:p></o:p></div>
<div class="MsoNormal">
1/2 yellow onion, chopped<o:p></o:p></div>
<div class="MsoNormal">
1/2 C chopped green onions<o:p></o:p></div>
<div class="MsoNormal">
1 egg<o:p></o:p></div>
<div class="MsoNormal">
1/3 C ground cashews<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon low-amine mayonnaise<o:p></o:p></div>
<div class="MsoNormal">
4 Tbsp minced garlic<o:p></o:p></div>
<div class="MsoNormal">
1 tsp freshly ground black pepper<o:p></o:p></div>
<div class="MsoNormal">
2 Tbsp minced parsley<o:p></o:p></div>
<div class="MsoNormal">
1 Tbsp safflower oil<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large bowl, mix together all the ingredients. </div>
<div class="MsoNormal">
Form into
small (1 1/2″ – 2″ diameter) patties.<o:p></o:p></div>
<div class="MsoNormal">
Turn burner to medium and heat a pan with a bit of oil (you
can use less if you use a non-stick pan).<o:p></o:p></div>
<div class="MsoNormal">
Arrange fish patties in the pan, but leave plenty of room to
flip them.</div>
<div class="MsoNormal">
Cook, uncovered (10 minutes each side) or until golden
brown.</div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-28222015933569492122014-09-20T03:44:00.000-07:002014-09-20T03:44:56.911-07:00Gefilte Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Gefilte Fish Recipe Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
" In Yiddish, gefilte means “stuffed.” As a
traditional Passover dish, gefilte fish was a ground whitefish preparation that
was stuffed into a whole fish and baked. Over the years the dish morphed: The whole
fish was eliminated and the whitefish stuffing was shaped into individual ovals
and gently cooked in homemade fish stock. Our version brightens the fish
quenelles with lemon zest and juice, and shortens the cooking time by using
high quality store-bought fish stock. Serve the gefilte fish with Beet
Horseradish or Dill-Horseradish Mayo In Yiddish, gefilte means
“stuffed.” As a traditional Passover dish, gefilte fish was a ground whitefish
preparation that was stuffed into a whole fish and baked. Over the years the
dish morphed: The whole fish was eliminated and the whitefish stuffing was
shaped into individual ovals and gently cooked in homemade fish stock. Our
version brightens the fish quenelles with lemon zest and juice, and shortens
the cooking time by using high quality store-bought fish stock. Serve the
gefilte fish with Beet
Horseradish or Dill-Horseradish Mayo.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 quarts (8 cups) fish stock<o:p></o:p></div>
<div class="MsoNormal">
1 cup large-dice yellow onion (from about 1
medium onion)<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup peeled and large-dice carrot (from
about 1/2 medium carrot)<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup peeled and large-dice parsnip (from
about 1/2 medium parsnip)<o:p></o:p></div>
<div class="MsoNormal">
2-1/2-pound mix of skinned white mild-flavored
fish fillets, such as cod, halibut, pike, or grouper<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup matzo meal<o:p></o:p></div>
<div class="MsoNormal">
3 large eggs, lightly beaten<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon packed, finely grated lemon zest (from
about 1 medium lemon)<o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons freshly squeezed lemon juice<o:p></o:p></div>
<div class="MsoNormal">
4 teaspoons kosher salt, plus more as needed<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon freshly ground black pepper, plus
more as needed</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the fish stock in a large, wide stockpot and bring to
a simmer over medium heat. Reduce the heat to medium low and maintain a low
simmer.<o:p></o:p></div>
<div class="MsoNormal">
Place the onion, carrot, and parsnip in a food processor
fitted with a blade attachment. Process until the vegetables are very finely
chopped, stopping to scrape down the sides of the bowl as needed, about 1
minute total. Transfer to a large bowl and set aside.<o:p></o:p></div>
<div class="MsoNormal">
Cut the fish into 1-1/2-inch pieces. Place half of it in the
food processor and process until a ball has formed, about 30 seconds.Transfer the
ball to the bowl with the vegetables and repeat with the remaining fish.<o:p></o:p></div>
<div class="MsoNormal">
Sprinkle the fish mixture and vegetables with the matzo
meal. Add the eggs, lemon zest, lemon juice, and measured salt and pepper.
Using clean hands, mix until combined (don’t squeeze or overwork). To taste for
seasoning, form a small patty and poach it in the fish stock until firm and
cooked through. Taste the patty and add more salt and pepper to the fish
mixture as needed. Repeat the seasoning test as needed.<o:p></o:p></div>
<div class="MsoNormal">
Using wet hands and a 1/4-cup measure, form the fish mixture
into 3-inch-long ovals.Place on a baking sheet.<o:p></o:p></div>
<div class="MsoNormal">
Gently place the ovals in the simmering stock.Cover with a
tightfitting lid and simmer until firm and cooked through, about 10 minutes.
Using a slotted spoon, carefully remove the ovals from the stock and transfer
to a clean baking sheet to cool.<o:p></o:p></div>
<div class="MsoNormal">
Pour the stock through a fine-mesh strainer set over a large
heatproof bowl, discarding the solids. Allow the stock to cool to room
temperature.<o:p></o:p></div>
<div class="MsoNormal">
Meanwhile, place the cooled gefilte fish in a large
container with a tightfitting lid and refrigerate. When the stock is cool, pour
it into the container with the gefilte fish, making sure they are submerged.
Cover and refrigerate at least 1 hour and up to overnight.<o:p></o:p></div>
<div class="MsoNormal">
To serve, use a slotted spoon to transfer the gefilte fish
from the stock to a serving platter. Serve with beet horseradish or
dill-horseradish mayonnaise, if using.</div>
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<b>Gefilte Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos</b></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-57977176289938220872014-09-20T03:34:00.002-07:002014-09-20T03:35:52.861-07:00Hoki Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Hoki Fish Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
This Hoki bake has South-East Asian flavours, is really easy
to make and is quite subtle - unless you don't want it to be! It is very
forgiving and you can use more or less of an ingredient depending on your own
taste. The bake goes well with cooked green beans and egg noodles."<o:p></o:p></div>
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Servings: 2<o:p></o:p></div>
<div class="MsoNormal">
Difficulty: Intermediate<o:p></o:p></div>
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Time: 30 minutes<o:p></o:p></div>
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<br /></div>
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Ingredients <a href="https://www.blogger.com/null"></a><o:p></o:p></div>
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<br /></div>
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1 stalk lemongrass<o:p></o:p></div>
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1 pkg (900 mL) PC Blue Menu Chicken Broth<o:p></o:p></div>
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1 tsp (5 mL) finely sliced hot red chili pepper<o:p></o:p></div>
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1/4 cup (50 mL) roughly chopped green onions<o:p></o:p></div>
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1 thin slice ginger root<o:p></o:p></div>
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1/2 tsp (2 mL) salt<o:p></o:p></div>
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1/4 tsp (1 mL) freshly ground black pepper<o:p></o:p></div>
<div class="MsoNormal">
10 sprigs coriander<o:p></o:p></div>
<div class="MsoNormal">
1 pkg (280 g) PC Blue Menu Wild Hoki Skinless Fillets,
thawed<o:p></o:p></div>
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2 tbsp (25 mL) finely sliced green onions<o:p></o:p></div>
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2 tbsp (25 mL) coarsely chopped fresh coriander<o:p></o:p></div>
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<br /></div>
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Directions:<o:p></o:p></div>
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<br /></div>
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1. Rinse lemongrass and place on cutting board. Using back
of a knife, whack vigorously several times to "bruise" the
lemongrass. Cut bruised lemongrass stalk into 1-inch (2.5 cm) chunks and place
in medium saucepan. Pour in broth. Bring to a simmer over medium-low heat. Add
chillies, chopped green onions, ginger, salt and pepper; simmer for 10 minutes
to flavour the broth. Add coriander sprigs and hoki fillets; simmer uncovered
for 6 to 8 minutes or until fish is cooked through. Using slotted spoon,
transfer fish to plate; cover and set aside.<o:p></o:p></div>
<div class="MsoNormal">
2. Return saucepan to heat. Increase heat to medium-high and
boil for 5 minutes. Strain broth, discarding solids. Stir in sliced green
onions and coriander.<o:p></o:p></div>
<div class="MsoNormal">
3. Place one hoki fillet in each of two shallow bowls. Pour
1/3 cup (75 mL) of broth over each. Serve garnished with additional green
onions and coriander, if desired. Discard remaining poaching broth.<o:p></o:p></div>
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<br /></div>
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Nutritional Information:</div>
<div class="MsoNormal">
Per serving: 120 calories, fat 1.5 g (0.4 g of which is saturated), omega-3
polyunsaturated fats 0.4 g, sodium 380 mg, carbohydrate 1 g, fibre 0 g, protein
26 g</div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-81992429486312052872014-09-20T03:26:00.000-07:002014-09-20T03:27:07.721-07:00Bengali Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Bengali Fish Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
This recipe is very easy to make and good for people with
hypothyroid problem. I don't have the English name of this fish But
it looks like the image below. We call it "Kajli fish"
available at any bengali grocery store in the frozen section. It was already
cleaned and descaled. Bengal is situated in the East coast of India. Bengal
cuisine is known for rice and fish. Bengalis cooke their food using mustard oil
and spices like zeera, kalaunji, saunf, fenugreek and mustard seeds are used in
plenty.<br />
Bengal sweets like Rasugulla and Sandesh are known around the world. Try out
this collection of our oriental dishes.<br />
The Bengalis are said to be great food lovers and no wonder their cuisine finds
an important place in the Indian cuisine scenario.<o:p></o:p></div>
<div class="MsoNormal">
<a href="https://www.blogger.com/null" name="bandhakopir"></a><br />
Ingredients:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 tsp Coriander Seeds<o:p></o:p></div>
<div class="MsoNormal">
1 tsp Cumin Seeds<o:p></o:p></div>
<div class="MsoNormal">
2 Dried Hot Red Chiles<o:p></o:p></div>
<div class="MsoNormal">
2 Whole Cloves<o:p></o:p></div>
<div class="MsoNormal">
2 Green Cardamom Pods<o:p></o:p></div>
<div class="MsoNormal">
1-inch Cinnamon Stick<o:p></o:p></div>
<div class="MsoNormal">
Fish<o:p></o:p></div>
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1 kg Fish (cut into 1-1/2-inch pieces)<o:p></o:p></div>
<div class="MsoNormal">
3/4 tsp Ground Turmeric<o:p></o:p></div>
<div class="MsoNormal">
1/2 tsp Salt<o:p></o:p></div>
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2 tbsp Canola Oil<o:p></o:p></div>
<div class="MsoNormal">
Sauce<o:p></o:p></div>
<div class="MsoNormal">
3/4 cup Onion (finely chopped)<o:p></o:p></div>
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1 tsp Fresh Ginger (grated and peeled)<o:p></o:p></div>
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1 Garlic Clove (minced)<o:p></o:p></div>
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1 Bay Leaf<o:p></o:p></div>
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1/4 cup Water<o:p></o:p></div>
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1 tsp Salt<o:p></o:p></div>
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1/2 tsp Sugar<o:p></o:p></div>
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1 cup Plain Whole Milk Yogurt<o:p></o:p></div>
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<br /></div>
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Method:<o:p></o:p></div>
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<br /></div>
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Put all the ingredients of the spice mix in a grinder.<o:p></o:p></div>
<div class="MsoNormal">
Process until finely ground.<o:p></o:p></div>
<div class="MsoNormal">
Now rub turmeric powder and 1/2 teaspoon salt all over the
fish pieces in a large bowl and toss well.<o:p></o:p></div>
<div class="MsoNormal">
Heat 1 tablespoon oil in a large nonstick skillet over
medium-high heat.<o:p></o:p></div>
<div class="MsoNormal">
Add half of the fish pieces in it and cook until fish is
lightly browned.<o:p></o:p></div>
<div class="MsoNormal">
Remove the pieces from the pan.<o:p></o:p></div>
<div class="MsoNormal">
Repeat the same with remaining fish pieces.<o:p></o:p></div>
<div class="MsoNormal">
Now to prepare sauce, add finely chopped onions to the pan.<o:p></o:p></div>
<div class="MsoNormal">
Fry until tender. Add ginger, garlic, and bay leaf; fry for
2 minutes.<o:p></o:p></div>
<div class="MsoNormal">
Add ground spice mix; cook 2 minutes.<o:p></o:p></div>
<div class="MsoNormal">
Add in water, 1 teaspoon salt, and sugar. Stir properly.<o:p></o:p></div>
<div class="MsoNormal">
Remove pan from heat and gradually stir in yogurt.<o:p></o:p></div>
<div class="MsoNormal">
Cook over low heat for 5 minutes, stirring constantly.<o:p></o:p></div>
<div class="MsoNormal">
Return fish pieces and accumulated juices to the pan.<o:p></o:p></div>
<div class="MsoNormal">
Cook over low heat for 5 minutes more.<o:p></o:p></div>
<div class="MsoNormal">
Discard bay leaf and serve with hot rice.</div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-46168921931877258752014-09-20T03:14:00.000-07:002014-09-20T03:17:37.810-07:00Fish Fry Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Fish Fry Recipe Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
This is a delicious stuffed fish fry which is tangy and
spicy.I was fascinated when I saw a stuffed Pomfret recipe. Usually there are
different types of stuffing like sauteed prawns or crab meat. But here I used a
tangy tomato and onion masala very similar to the Karimeen
pollichathu, that I posted earlier. You can use two fish fillets and make
a sandwich or slit through the fish very close to its bone and fill in
the stuffing. Give this recipe a try,you will surely love this.<br />
<br />
Fish - 2<br />
Chilly powder- 1/2 tsp<br />
Turmeric powder 1/3 tsp<br />
<br />
Ingredients:</div>
<div class="MsoNormal">
<br />
Lemon juice- 1 tsp<br />
Salt- to taste<br />
For the masala gravy<br />
Onion diced - 1<br />
Tomatoes - 2 medium<br />
Green chilly - 2<br />
Curry leaves chopped- 2 springs<br />
Ginger- garlic paste- 2-3 tsp<br />
Chilly powder- 1/2 tsp<br />
turmeric powder- a pinch<br />
Garam Masala- 1/2 tsp<br />
Vinegar - a few drops( optional)<br />
Coriander leaves<br />
salt to taste<br />
oil<br />
<br />
Method:</div>
<div class="MsoNormal">
<br />
In order to prepare the masala heat oil in a pan and saute green chilly, ginger
garlic paste, curry leaves till its raw flavor disappears. </div>
<div class="MsoNormal">
Add onions and saute
till golden brown. </div>
<div class="MsoNormal">
Add chilly powder, turmeric powder and garam masala. </div>
<div class="MsoNormal">
Now add
tomatoes and cook till it becomes soft ( you can at this stage add prawns or
mashed potatoes if you like).Finally add vinegar and coriander leaves.<br />
Clean the fish and cut open the stomach of the fish and slide in the knife and
slit open length wise close to its bone thus making a pocket. </div>
<div class="MsoNormal">
Do not cut open.
Squeeze lemon juice and let the fish rest for two minutes and wash again. </div>
<div class="MsoNormal">
This
will help eliminate the fishy smell.</div>
<div class="MsoNormal">
Make a paste with chilly powder, turmeric
powder, salt and marinate the fish and keep aside for five minutes. </div>
<div class="MsoNormal">
Stuff the fish with the masala paste and fry in medium flame ( you can
also cover with a lid for two minutes while frying to ensure that it gets
properly cooked) till both sides are evenly cooked. <o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-33210880433697457952014-09-20T03:02:00.002-07:002014-09-20T03:05:59.498-07:00Fish Stew Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Fish Stew Recipe Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
Firm-textured halibut stands up to quick simmering and still
holds its shape. Serve with crusty French bread and a tossed green salad.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Ingredients:<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
3 tbsp olive oil<o:p></o:p></div>
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1 large onion, sliced<o:p></o:p></div>
<div class="MsoNormal">
2 garlic cloves, sliced<o:p></o:p></div>
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1 red chilli, finely chopped<o:p></o:p></div>
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2 tbsp tomato purée<o:p></o:p></div>
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1kg tomatoes, roughly chopped</div>
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350ml fish stock<o:p></o:p></div>
<div class="MsoNormal">
3 strips orange zest<o:p></o:p></div>
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1kg skinless halibut fillets, cut into large chunks<o:p></o:p></div>
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500g clams<o:p></o:p></div>
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400g large raw prawns<o:p></o:p></div>
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handful flat-leaf parsley, chopped<o:p></o:p></div>
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For the garlic toasts<o:p></o:p></div>
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1 large ciabatta loaf, cut into 1cm slices<o:p></o:p></div>
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5 tbsp olive oil<o:p></o:p></div>
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2 garlic cloves, halved<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Method:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make the garlic toasts, drizzle the bread with oil, then
griddle or grill until golden all over. </div>
<div class="MsoNormal">
While the toasts are still hot, rub
them with garlic and set aside.<o:p></o:p></div>
<div class="MsoNormal">
Heat the oil in a wide, deep frying pan. </div>
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Add the onion and
cook over a gentle heat for 5 mins until softened. </div>
<div class="MsoNormal">
Stir through the garlic and
chilli and cook a couple of mins more. </div>
<div class="MsoNormal">
Add the tomato purée and tomatoes. </div>
<div class="MsoNormal">
Turn
up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. </div>
<div class="MsoNormal">
Pour and cook for 10 mins more until most of it has boiled away.</div>
<div class="MsoNormal">
Add the fish stock and orange zest and heat until gently
simmering. </div>
<div class="MsoNormal">
Nestle the halibut chunks into the liquid and cook for 5 mins. </div>
<div class="MsoNormal">
Add
the clams and prawns and cook for 5 mins more until the fish is cooked through
and the clams have opened (discard any that haven’t). Sprinkle the parsley over
the stew and serve with the garlic toasts.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-47702253563454693742014-09-20T02:48:00.002-07:002014-09-20T02:54:19.602-07:00Fish Recipes CodFish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Fish Recipes Cod Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
This fish is very expensive (something like 16 bucks a lb.)
and very delicate after its 24 hour bath in mirin, miso and sake, so I didn’t
want to fool around with it too much. I pan sauteed it in a non-stick pan and
served it over soba noodles. The skin was nice and crispy, and the flesh was
wonderfully buttery. If I was to try this again, I’d follow the recipe to the
letter and broil it for more of a lacquer.<o:p></o:p></div>
<div class="MsoNormal">
On the fence about fish? Try cod! This versatile, delicate
white fish has a mild flavor and a wild history. I simply love it; it’s my
all-time favorite for making fish sticks, fish tacos and chowder like thisCod Chowder. <o:p></o:p></div>
<div class="MsoNormal">
This is an easy party piece. The puree can be
made a day or so in advance and the fish cooks very quickly. It’s
also bursting with goodness. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4 Cod Fillets<o:p></o:p></div>
<div class="MsoNormal">
Olive oil<o:p></o:p></div>
<div class="MsoNormal">
Salt and Pepper<o:p></o:p></div>
<div class="MsoNormal">
Fresh thyme<o:p></o:p></div>
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1 tablespoon of Balsamic Vinegar<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons butter<o:p></o:p></div>
<div class="MsoNormal">
For the puree<o:p></o:p></div>
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1 small butternut squash<o:p></o:p></div>
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2 carrots<o:p></o:p></div>
<div class="MsoNormal">
2 parsnips<o:p></o:p></div>
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2 sweet potatoes<o:p></o:p></div>
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Approximately 1 tablespoon olive oil<o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
Fresh thyme<o:p></o:p></div>
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1 tablespoon butter<o:p></o:p></div>
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2 tablespoons heavy cream<o:p></o:p></div>
<div class="MsoNormal">
Approx ½ cup vegetable stock<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the oven to 425F<o:p></o:p></div>
<div class="MsoNormal">
Peel and chop the vegetables into small chunks. Place
onto a large baking tray. Pour over the olive oil, sprinkle salt and pepper and
thyme leaves and combine with the vegetables.<o:p></o:p></div>
<div class="MsoNormal">
Roast for approx 50 minutes until they are thoroughly cooked
through. <o:p></o:p></div>
<div class="MsoNormal">
Remove from the oven and set aside to cool slightly.<o:p></o:p></div>
<div class="MsoNormal">
Place vegetables in a blender or food processor with the
butter, heavy cream and ¼ cup of vegetable stock. The aim is to
achieve a puree so go slowly with the stock adding more if needed. You
don’t want to end up with a soup!<o:p></o:p></div>
<div class="MsoNormal">
Fish<o:p></o:p></div>
<div class="MsoNormal">
Pat the fillets dry.<o:p></o:p></div>
<div class="MsoNormal">
Season with salt and pepper.<o:p></o:p></div>
<div class="MsoNormal">
Heat the butter and oil in a large sauté pan until hot. Place
the fillets into the pan and sear for 2-3 minutes on each side. Add the
balsamic vinegar and spoon the melted butter, oil and vinegar mixture over the
fish as it cooks.<o:p></o:p></div>
<div class="MsoNormal">
If the fillets are not already cooked through, transfer the
fish to a baking dish and cook in a 350F oven for a further 5 minutes or so
until fish is cooked through.</div>
<div class="MsoNormal">
To serve, spoon the warm vegetable puree onto a plate, top
with a fillet of fish and a couple of thyme sprigs.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-50056328088861767492014-09-20T02:38:00.000-07:002014-09-20T02:40:04.433-07:00Mai Mai Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Mai Mai Fish Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
Ingredients:<br />
<br />
<div class="MsoNormal">
1 1/3 cups of ground pork shoulder or pork butt<o:p></o:p></div>
<div class="MsoNormal">
1 cup uncooked shrimp, gently and coarsely chopped<o:p></o:p></div>
<div class="MsoNormal">
6 dried shiitake mushrooms (rehydrated in cold water for at
least 30 min, stems removed and caps sliced thinly and then coarsely chopped)<o:p></o:p></div>
<div class="MsoNormal">
24 round wonton wrappers, shanghai style (when I can’t find
round wrappers, I buy square ones and use my round cookie cutter to cut them)<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon of garlic minced<o:p></o:p></div>
<div class="MsoNormal">
1/2 tablespoon ginger minced<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon soy sauce<o:p></o:p></div>
<div class="MsoNormal">
1/2 tablespoon oyster sauce<o:p></o:p></div>
<div class="MsoNormal">
1/2 tablespoon shaoxing wine (rice wine)<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon sesame oil<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon cornstarch<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon salt<o:p></o:p></div>
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1/4 teaspoon sugar<o:p></o:p></div>
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1/4 teaspoon white pepper<o:p></o:p></div>
<div class="MsoNormal">
red fish roe (optional for garnish)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix the pork, shrimp and all of the flavouring ingredients
together in a large bowl. Using chopsticks, stir in one direction until
the filling starts to get sticky. Chill throughout.<o:p></o:p></div>
<div class="MsoNormal">
Cover the won ton wrappers with a damp towel. To wrap
the siu mai, make a ring with your fingers by touching the tip of your left
index finger to the tip of your thumb (if you’re right handed). Place the
centre of a wrapper over the hole and push down on it into the hole so that the
wonton wrapper looks like a small basket. Put 1 tablespoon of the filling
in the center of the basket. Gently squeeze the opposing sides of the
dumpling with your fingers to make a square like shape. Then flatten the
bottom by pressing it down on the countertop. The filling should be left
exposed on the top. Pleat the excess wrapper and/or tuck in any edges.
Add garnish (optional).</div>
<div class="MsoNormal">
Set up your steaming equipment and bring the water to a
boil. I use a wok, a rack and a lightly oiled glass dish. (If using
a bamboo steamer, line it with parchment paper cut to fit.) How to steam
cook food instructions here. Place the dumplings on the glass dish 1/2 an
inch apart and place the dish on the rack in the wok. Steam over boiling
water on high heat for 12 to 15 minutes. When done, the pork will no
longer be pink and it will be just cooked through. Do not overcook.
Make sure to check the water level from time to time and add more as necessary
so you don’t burn the wok when it’s dry. Serve immediately with hot sauce.
Once cooled, siu mai can be frozen individually before thrown into a bag
together. To reheat, steam for 12 to 15 minutes directly from the
freezer.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-54227903185797407472014-09-20T01:21:00.000-07:002014-09-20T01:21:56.230-07:00Diet Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Diet Fish Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
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From sushi to baked salmon, fish offers a great source of
essential nutrients and can be quite delicious. There are many healthy
fish recipes available and both recipe books and the internet are great places
to look. There are recipes that involve grilling, frying and baking fish.
Some other methods of preparing fish are raw – sushi or sashimi, marinated in
acid (ceviche), where the acid causes the proteins in the fish to become
denatured. Whatever method one, fish offers great benefits to one’s
health. Whether it’s fresh-caught or frozen, fish makes for a tasty
meal that has a plethora of health benefits. From lean, mildly sweet mahi mahi
to rich and flaky salmon, fish is full of vitamins and minerals, such as
heart-healthy omega-3s that can help lower cholesterol, plus vitamins A and D.
Concerned about mercury and other seafood warnings? Learn the facts—and pick up
some shopping tips—by reading our Facts About Fish article. In the meantime, dive into these
delicious fish
recipes that are packed with protein and flavor.<o:p></o:p></div>
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Do your heart and brain good by eating fish with our healthy
fish recipes! Studies show that eating fish at least once a week, especially
cold-water species high in omega-3 fatty acids, such as salmon, reduces the
risk of heart problems dramatically. Other research suggests that regularly
eating omega-3-rich fish may prevent or relieve depression, joint problems,
Alzheimer’s disease and, perhaps, several cancers. EatingWell’s delicious fish
recipes, including salmon recipes, tuna recipes and sardine recipes, make it
easy to add more fish to your diet.<o:p></o:p></div>
<br />
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Ingredients:<o:p></o:p></div>
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<br /></div>
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1 tablespoon (15g) Flora Light® margarine<o:p></o:p></div>
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1 heaped tablespoon plain flour<o:p></o:p></div>
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½ cup skim milk<o:p></o:p></div>
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¼ cup white wine<o:p></o:p></div>
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½ cup shallots chopped<o:p></o:p></div>
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1 tablespoon fresh parsley chopped<o:p></o:p></div>
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1 x (170g) can crabmeat drained<o:p></o:p></div>
<div class="MsoNormal">
pepper to taste<o:p></o:p></div>
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4 x 120g boneless fish fillets<o:p></o:p></div>
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cooking spray<o:p></o:p></div>
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1 cup 25% reduced-fat grated tasty cheese<o:p></o:p></div>
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<br /></div>
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Method:</div>
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<br /></div>
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To make sauce: Melt margarine in medium size saucepan,
stir in flour with a whisk. Slowly add milk to saucepan, stirring constantly to
avoid lumps. Add wine, shallots, parsley and drained crabmeat, mix well. Pepper
to taste.<o:p></o:p></div>
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</div>
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Cook fish fillets in a non-stick frypan that has been coated
generously with cooking spray turning once. Once cooked, place fish on a flat
baking tray that has been coated with cooking spray, spoon sauce evenly over
each fillet. Sprinkle ¼ cup cheese over each piece of fish. Grill until golden
brown.<o:p></o:p></div>
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<br /></div>
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Nutritional Information (per serve)</div>
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<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></div>
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TOTAL FAT: 8.8g<o:p></o:p></div>
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SATURATED: 4.3g<o:p></o:p></div>
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FIBRE: 0.4g<o:p></o:p></div>
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PROTEIN: 34.4g<o:p></o:p></div>
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CARBS: 5.3g<o:p></o:p></div>
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SUGAR: 2.1g<o:p></o:p></div>
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SODIUM: 496mg<o:p></o:p></div>
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</div>
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KILOJOULES: 1047 (cals 249)<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-62188438321666910042014-09-20T01:05:00.001-07:002014-09-20T01:06:23.021-07:00Easy Fish Recipes For Dinner Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Easy Fish Recipes For Dinner Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
Quick-cooking and light, seafood provides a variety of meals
that are both delicious and nutritious.<o:p></o:p></div>
<div class="MsoNormal">
Do you need dinner ideas? I don't know about you but I get
tired of making the same thing night after night so I'm gonna try to make
something different every night. Sometimes it may just be making something
using the leftovers from the night before and other nights it might be
somethin' totally different.<o:p></o:p></div>
<div class="MsoNormal">
Fish can be a fast and easy dinner, but so many of us do not
cook it at home for various reasons. I stayed away from it for years
because I did not want my house to smell “fishy”. Also, knowing what I do
about food safety, it can be tricky to cook the fish on the day it is
purchased, which is advised. However, if you purchase fresh fish, especially
mild white fish like cod, your house will not smell like the sea – not even the
bay. As far as cooking fish the day you purchase it, there is no way
around this one, just some advance planning is needed. When you get
the fish home, store it in the back, which is the coldest part of your
refrigerator. Place the fish package on top of a shallow pan with
ice, if possible.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serves 4 :<o:p></o:p></div>
<div class="MsoNormal">
A nice bream of 1 3/4 lbs
(800 g), drained and flaked<o:p></o:p></div>
<div class="MsoNormal">
4 stalks of lemongrass<o:p></o:p></div>
<div class="MsoNormal">
An inch piece of fresh ginger<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon of sesame oil<o:p></o:p></div>
<div class="MsoNormal">
1 coffeespoon with sesame seeds<o:p></o:p></div>
<div class="MsoNormal">
1 coffeespoon fish sauce or oyster sauce<o:p></o:p></div>
<div class="MsoNormal">
2 coffeespoon soy sauce<o:p></o:p></div>
<div class="MsoNormal">
A few coriander leaves<o:p></o:p></div>
<div class="MsoNormal">
1 lime (to serve)<o:p></o:p></div>
<div class="MsoNormal">
Some roasted peanuts (optional)<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Method:</div>
<br />
<div class="MsoNormal">
1. Preheat your oven to 360°F (180°c).<br />
2. In a bowl, mix fish sauce, soy sauce and sesame
oil. Add a tablespoon of water and sesame seeds. Set
aside.<br />
3. Peel garlic, cut it into thin
strips. Peel ginger and cut it also into thin strips. Remove the
outer leaves of lemongrass stalks and cut
them lengthwise. Cut the remaining stalks into rounds.<br />
4. Make cuts with a sharp knife on both
sides of the sea bream. Place in the bottom of a
large flat stalks of lemongrass and half the ginger and garlic. Baste
the bream with sauce on both sides. Drop it in the dish. Top
with remaining ginger, garlic and lemon grass sliding a few
pieces in the slots. Pour a little sauce. Add a few coriander
leaves and bake about twenty minutes, basting regularly.<br />
5. Serve with lime wedges.<br />
6. You can add a few chopped coriander leaves and
chopped roasted peanuts.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com1tag:blogger.com,1999:blog-8345114262310505935.post-22550928340335436472014-09-20T00:55:00.000-07:002014-09-20T00:56:14.922-07:00Easy Fish Pie Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Easy Fish Pie Recipe Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
Bags of frozen, boneless, skinless cod fillets are
inexpensive, easy to prepare and perfect for this easy fish pie which is simple
to make and great for batch cooking. A tub of crème fraîche flavoured with
dill, garlic and mustard makes a quick creamy sauce.<o:p></o:p></div>
<div class="MsoNormal">
This easy fish pie has a classic mashed potatoes. I don't
bother peeling my spuds, I just wash them and dice them. Not only does it save
time, all the vitamins are in the potato skin so it's better for you too.<o:p></o:p></div>
<div class="MsoNormal">
This fish pie recipe is a meal in itself really, but if you
like, serve with some simple steamed vegetables or even a salad on the side.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients (6 servings):</div>
<div class="MsoNormal">
<br />
- 200 fresh (baby) spinach<br />
- 250 g tomatoes<br />
- 250 g leek<br />
- 150 g salmon<br />
- 550 g cod<br />
- 8 eggs (= 3 eggs + 5 egg whites)<br />
- 300 g (ml) low fat cream (<5%)<br />
- fresh black pepper & salt<br />
<br />
Directions:</div>
<div class="MsoNormal">
<br />
- Preheat the oven at 180°C<br />
- wash the spinach and fry very shortly in a pan (few minutes)<br />
- wash and cut the tomatoes and the leek<br />
- cut the salmon and cod in pieces<br />
- whisk the eggs (2 eggs and 5 egg whites) with the 300 g low fat cream<br />
- ad the vegetables (spinach, tomatoes, leek) to the cream and eggs<br />
- add the fish (cod and salmon)<br />
- season with fresh black pepper and salt (and other spices you like)<br />
- mix everything together<br />
- put the mixture in a oven dish<br />
- bake for +- 50 minutes at 180°C</div>
<div class="MsoNormal">
<br />
Nutritional facts (1 serving):<br />
Energy: 233 cal<br />
Protein: 29 g<br />
Carbohydrates: 5,9 g (sugar 4 g)<br />
Fat: 10,3 g (saturated 3,3 )<br />
Fiber: 2,8 g<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-67348776617389316552014-09-20T00:46:00.001-07:002014-09-20T00:47:14.841-07:00Fish Taco Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Fish Taco Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
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Grilled fish tacos are a healthy and light alternative to
fried fish tacos. This recipe uses the grill so you don’t have to deal with
batter or grease. This recipe consists of marinated grilled fish, a lime sour
cream sauce and various condiments. What makes this recipe so amazing is the
marinade. The marinade is a combination of orange juice, lime juice, olive oil,
garlic, oregano, cilantro and onion. For the condiments, some classic fish taco
condiments would be shredded cabbage, cilantro, and salsa verde. If you’re a
fan of cheese, shredded Monterey jack would go great as well. Enjoy. These
tacos are a big hit for family dinners or get-togethers with friends. Kids and
adults both love them, and the toppings can be customized for every taste.<o:p></o:p></div>
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Ingredients:</div>
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<br />
1lb tilapia fillets<br />
Salt and black pepper (to taste)<br />
Marinade-<br />
1 cup white onion<br />
¼ cup cilantro (chopped)<br />
¼ cup olive oil<br />
3 tablespoons lime juice<br />
3 tablespoons orange juice<br />
2 garlic cloves (minced)<br />
1 teaspoon oregano<br />
Lime Sour Cream Sauce-<br />
1 cup sour cream<br />
2 tablespoons lime juice<br />
Tacos-<br />
corn tortillas<br />
1 cup onion (diced)<br />
½ cup cilantro (chopped)<br />
2 avocados (peeled, pitted, and diced)<br />
½ small head of cabbage (thinly sliced)<br />
salsa verde<o:p></o:p></div>
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<br /></div>
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Instructions:</div>
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<br />
Step 1: In a medium bowl combine 1 cup onion, ¼ cup cilantro, olive oil, 3
tablespoons lime juice, 3 tablespoons orange juice, garlic, and oregano. Mix
well. Sprinkle fish fillets on both sides with salt and pepper to taste. Spread
half of the marinade mixture onto the bottom of a large casserole dish. Arrange
fish fillets on top of the marinade. Spoon the remaining marinade over the top
of the fish fillets. Cover and refrigerate for 30 minutes. After 30 minutes,
turn the fish fillets over, cover, and marinade for 30 minutes longer.<br />
Step 2: In a small bowl whisk together sour cream and 2 tablespoons of
lime juice. Cover and set aside. Brush the grill grates with olive oil or spray
with cooking spray. Heat the grill to medium high heat. Place fish fillets onto
the grill and cook for 3 to 5 minutes per side or until the fish is fully
cooked. Remove fish from the grill. Place corn tortillas onto the grill and
grill for about 10 seconds per side.<br />
Step 3: Chop cooked fish fillets. To assemble tacos- place some of the
chopped fish onto each tortilla. Top with lime mayonnaise, cilantro, onion,
avocados, cabbage, and salsa verde.<br />
(Makes 4 Servings)</div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-32672159568066736142014-09-20T00:33:00.003-07:002014-09-20T00:34:31.483-07:00Fish Chowder Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Fish Chowder Recipe Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
"A creamy chowder full of flavor! Of course regular
ingredients may be used for those not watching their waistline."<o:p></o:p></div>
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<br /></div>
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Prep time: 15 minutes<o:p></o:p></div>
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Cook time: 40 minutes<o:p></o:p></div>
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Yield: Serves 6.<o:p></o:p></div>
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<br /></div>
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Ingredients:</div>
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<br /></div>
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<o:p></o:p></div>
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1 Tbsp olive oil<o:p></o:p></div>
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1 teaspoon butter<o:p></o:p></div>
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2 medium yellow onions, chopped (about 2 cups)</div>
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3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled,
cut into 3/4-inch cubes<o:p></o:p></div>
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2 cups clam juice<o:p></o:p></div>
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1 bay leaf<o:p></o:p></div>
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1 Tbsp fresh thyme, or 1 teaspoon dried thyme<o:p></o:p></div>
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1 1/2 teaspoon salt<o:p></o:p></div>
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1/4 teaspoon freshly ground black pepper<o:p></o:p></div>
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1 teaspoon Old Bay (optional, can use a little paprika and a
dash of cayenne)<o:p></o:p></div>
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1 1/2 to 2 lbs cod*, or other firm white fish, pin bones
removed, fillets cut into 2-inch pieces<o:p></o:p></div>
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1 1/2 cups heavy cream<o:p></o:p></div>
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2 Tbsp chopped fresh parsley</div>
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<br /></div>
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Method:<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
1 Heat oil and butter in the bottom of a large pot (6-qt)
on medium heat. Add the onions and cook until softened, about 5 minutes. Add
the wine, if using, and turn up the heat, cook, uncovered until the wine
reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)</div>
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<o:p></o:p></div>
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2 Add the potatoes, clam juice, bay leaf, thyme, salt
and pepper, and Old Bay spice. (The potatoes should be just barely covered with
the liquid in the pot. If not, add water so that they are.) </div>
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Bring to a simmer,
then lower the heat to medium and cook, covered, until the potatoes are almost
done, about 10-15 minutes.<o:p></o:p></div>
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3 In a separate pot, heat the cream until steamy (not
boiling).<o:p></o:p></div>
<div class="MsoNormal">
4 Add the fish to the pot of potatoes and add the
heated cream. </div>
<div class="MsoNormal">
Return to the stove. Cook on low heat, uncovered, until the fish
is just cooked through, about 10 minutes. </div>
<div class="MsoNormal">
Keep your eye on the heat! If you are
using straight heavy cream you should be more easily able to avoid curdling,
even if the soup starts to boil. But if you are substituting light cream, half
and half, or milk, the mixture will likely curdle if it gets near boiling point
(one of the reasons I like using straight heavy cream). Keep the temperature so
that it barely gets steamy, but not simmering. When the fish is just cooked
through, remove from heat.<o:p></o:p></div>
<div class="MsoNormal">
Mix in the parsley. The flavors will improve if the soup
rests 30 minutes before serving.</div>
<div class="MsoNormal">
Serve with crusty bread or oyster crackers (not for gluten-free
version).<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-69386010337635062322014-09-20T00:24:00.002-07:002014-09-20T00:25:19.349-07:00Fall Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Fall Fish Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
Scallops are a sweet tasting mild fleshy bivalve that allow
for endless recipe variations. They work equally well with both bright citrus
flavors and smokey bacon. And somehow their unique flavor doesn't get lost in
either one. Start with the Fennel Scalloped Potatoes. While they bake, prepare
each of the ingredients for the Fig Salad, including the dressing. Assemble the
fish for the almandine. Sear the fish right as the Scallop Potatoes are
finishing up.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 large fillets of basa fish<br />
1 cup of basmati rice, boiled<br />
<br />
For the Marinade:<br />
<br />
1/2 tsp cumin seeds<br />
1 tsp coriander seeds<br />
1 tsp fennel seeds<br />
10-12 cloves of garlic<br />
2 Tbsp dry red chilli paste<br />
1/4 tsp turmeric powder<br />
4 tsp ghee<br />
100 gms hung curd<br />
Juice of 1 lime<br />
Salt to taste<br />
A handful of chopped fresh coriander<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Dry roast the cumin seeds, coriander seeds and fennel
seeds,and grind to a powder. </div>
<div class="MsoNormal">
Next, char the garlic and grind to a paste with a
pinch of salt.<br />
Combine the ground spices and garlic paste with the dry red chilly paste,
turmeric powder, salt, lime juice, hung curd and ghee. Mix well.<br />
Add in a handful of chopped coriander to the marinade and then, apply the
marinade to the fillets of fish till they are well coated with the paste.<br />
Layer a banana leaf with kitchen foil, make a bed of rice on it, and place the
fish carefully on the rice.<br />
Fold the banana leaf over to make a parcel and tie with string.<br />
Place the fish-parcel in an oven on medium heat (or the embers of firewood/dry
cow dung ) for 20 minutes.<br />
Unwrap the banana leaf parcel, and serve the fish as is, on the bed of
rice.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-26197829596542248112014-09-20T00:14:00.000-07:002014-09-20T00:14:16.166-07:00Fish Pie Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Fish Pie Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
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This fish pie is the ultimate comfort food – creamy inside,
crunchy on the top and simply delicious all the way through. Just like Mum used
to make.<o:p></o:p></div>
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Fish pie is a real homecoming meal. James Martin's recipe is
simple and satisfying, with salmon, hard-boiled eggs and a dash of cream.<o:p></o:p></div>
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Fish is a delicious and healthy choice on Friday night, as
they are usually low in fat and high in Omega-3 Fatty Acids,
a nutriment that improves mental and heart functions. Fishes are usually used
for starters and entrees. If you feel you are bored with these two traditional
ways of eating fish, well, what about making a fish-related dessert? Here
is a fish desert recipe for you to try – fish pie:, A very simple and fast fish
pie. This recipe does not use a white sauce in the fish pie. As a fair amount
of people moan about that, I'll give you an explanation why. White sauce is
made of butter, flour, and milk. Mashed potatoes are made with butter and milk...
So the idea here is to make a fairly moist mash - so the only thing missing is
the flour. If you miss it, have a spoon of it on the side ;-)<o:p></o:p></div>
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INg900g/2lb baking potatoes, peeled and cut into chunks<o:p></o:p></div>
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<br /></div>
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Ingredients:</div>
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<br /></div>
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150ml/¼ pint single cream<o:p></o:p></div>
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55g/2oz butter,
plus extra for greasing<o:p></o:p></div>
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salt and white pepper<o:p></o:p></div>
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pinch freshly grated nutmeg<o:p></o:p></div>
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225g/8oz skinless, boneless haddock fillet<o:p></o:p></div>
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450g/1lb salmon,
cut from the tail piece, skinless and boneless<o:p></o:p></div>
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squeeze lemon
juice<o:p></o:p></div>
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4 hard-boiled eggs,
shells removed, quartered<o:p></o:p></div>
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For the parsley sauce<o:p></o:p></div>
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85g/3oz butter<o:p></o:p></div>
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large bunch of parsley, leaves only, finely
chopped<o:p></o:p></div>
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30g/1oz plain
flour<o:p></o:p></div>
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570ml/1 pint milk<o:p></o:p></div>
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splash of single cream, to taste<o:p></o:p></div>
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<br /></div>
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Preparation :<o:p></o:p></div>
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<br /></div>
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Cook the potatoes in boiling salted water until soft.<o:p></o:p></div>
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Drain well and mash. Add the cream and butter, then season
with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste,
adding more seasoning if required, then set to one side.<o:p></o:p></div>
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For the parsley sauce, heat the butter in a heavy-based pan
over a very low heat then stir in the parsley. Cook for about ten minutes.<o:p></o:p></div>
<div class="MsoNormal">
Add the flour and stir well. Cook, stirring regularly, for
about three minutes. Do not let the mixture brown.<o:p></o:p></div>
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In another pan, bring the milk to the boil. Pour this into
the "roux" (the butter and flour mixture) a little at a time,
whisking or beating after each addition until completely smooth. Whisk in
single cream, to taste. Bring the sauce to the boil, then reduce the heat and
simmer over a low heat for 5-6 minutes.<o:p></o:p></div>
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While the sauce is cooking, pre-heat the oven to
200C/400F/Gas 6 and generously butter a deep ovenproof dish.<o:p></o:p></div>
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Cut the haddock and salmon into serving piece, lay in the
dish, season lightly and squeeze over a little lemon juice.<o:p></o:p></div>
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Pour the hot parsley sauce over the top, place the quartered
eggs evenly over the sauce and spoon over the mashed potatoes.<o:p></o:p></div>
<div class="MsoNormal">
Bake for 35-40 minutes, until the top is crisp and brown.
Serve at once.</div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-64198423190788892112014-09-20T00:01:00.001-07:002014-09-20T00:02:11.955-07:00Cat Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Cat Fish Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
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The august is a catfish month. Well, if you hadn’t motive to
cook catfish till now, this month is the right occasion to make some catfish
specialty. So, look below 20 delicious catfish recipes for a catfish
month which Top Dreamer chose.<o:p></o:p></div>
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Catfish can cook in a many different ways. There are
different catfish recipes in a different countries in the world. In
Europe it is often cooked in the ways like cooking carp, but in the United
States it is popularly crumbed with cornmeal and fried. But below
follow 20 different recipes for cooking catfish. Look at them and make the one
which looks most delicious. Bon apetit!! The cooks at Carmack Fish House in
Vaiden, Mississippi, serve this dish with tartar sauce and a side of hush
puppies. Our kitchen director, Hunter Lewis, who hails from the South, wrote
about catfish in “Pride of the Delta” (March 2009).<o:p></o:p></div>
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<br /></div>
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Ingredient:</div>
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<br /></div>
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Extra-virgin olive oil<br />
1 Vidalia onion, thinly sliced<br />
1 tablespoon sugar<br />
1 tablespoon Spanish sherry vinegar<br />
The juice and zest from 1 orange<br />
Salt<br />
Freshly ground black pepper<br />
A palmful of golden raisins<br />
A palmful of slivered almonds, lightly toasted<br />
2 catfish fillets<br />
½ cup all-purpose flour<br />
A sprinkling of hot paprika<br />
About a dozen basil leaves, cut into thin strips<o:p></o:p></div>
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<br /></div>
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Method:</div>
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<br /></div>
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In a medium skillet, heat 2 tablespoons of olive oil over
medium heat. Add the onion, and sauté until it starts to soften, about 6 minutes. </div>
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Add the sugar and the vinegar, and let bubble for a few seconds. </div>
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Add the orange juice and zest. Season with a little salt and black pepper, and
let simmer until the onion is quite soft and the sauce has a pleasant agro
dolce flavor.</div>
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It shouldn’t be too sweet, so adjust it with a few drops of
vinegar, if needed, and you should end up with some liquid left in the skillet,
just a few tablespoons. </div>
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If it gets too cooked down, just add a little warm
water. Turn off the heat, and let the sauce sit in the skillet.</div>
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<o:p></o:p></div>
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Dry off the catfish with paper towels. Pour the flour onto a
plate, and season it with salt, black pepper, and the hot paprika.<o:p></o:p></div>
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In a large skillet, heat about 3 tablespoons of olive oil
over high heat.<o:p></o:p></div>
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Dredge the catfish in the flour. </div>
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When the oil is hot, add
the pieces to the skillet, and brown well on one side. Flip them over, lower
the heat a bit, and brown them on their other side. </div>
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The cooking should take
about 5 minutes, depending on the fish’s thickness. </div>
<div class="MsoNormal">
The fillets should be just
cooked through and tender.<o:p></o:p></div>
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Reheat the agro dolce sauce, adding a little water if it has
gotten too thick.</div>
<div class="MsoNormal">
Lift the fish from the skillet with a slotted spatula, and
place it on a serving dish. Pour the hot sauce on top. Garnish with the basil,
and serve right away.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-16026334588086364402014-09-19T13:14:00.001-07:002014-09-19T13:15:25.252-07:00Blackened Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Blackened Fish Recipe Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
A few seasonings in a few minutes give you one of the
quickest best-tasting fish recipes ever with no fuss and lots of flavor.<o:p></o:p></div>
<div class="MsoNormal">
"Blackened Fish Seasonings Recipe"<o:p></o:p></div>
<div class="MsoNormal">
Ingredients:<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons of salt<o:p></o:p></div>
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2 tablespoons of sweet paprika<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons of onion powder<o:p></o:p></div>
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2 tablespoons of garlic powder<o:p></o:p></div>
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2 teaspoons of red pepper<o:p></o:p></div>
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2 tablespoons of black pepper<o:p></o:p></div>
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2 teaspoons of dried oregano<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons of dried thyme<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Instructions:<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></div>
<div class="MsoNormal">
Combine all of the ingredients in a bowl. You can store them
in an empty mason jar.<o:p></o:p></div>
<div class="MsoNormal">
Enjoy the blackened fish seasonings!<o:p></o:p></div>
<div class="MsoNormal">
"Blackened
Fish Recipe"<o:p></o:p></div>
<div class="MsoNormal">
Ingredients:<o:p></o:p></div>
<div class="MsoNormal">
6 fish fillets, cut at about 1/2" thickness each (can
be redfish, snapper, or whatever)<o:p></o:p></div>
<div class="MsoNormal">
3 sticks of real butter<o:p></o:p></div>
<div class="MsoNormal">
8 tablespoons of Blackened Fish Seasonings (see above)<o:p></o:p></div>
<div class="MsoNormal">
Step by Step Instructions:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method:<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></div>
<div class="MsoNormal">
Heat a large, cast iron skillet over high heat for at least
10 minutes (yes, it will get really hot!).<o:p></o:p></div>
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In a separate pot, heat up the butter until it melts. </div>
<div class="MsoNormal">
<!--[endif]--><o:p></o:p></div>
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Dip a piece of fish into the melted butter.<o:p></o:p></div>
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Sprinkle your seasonings onto both sides of the fish.</div>
<div class="MsoNormal">
<!--[endif]--><o:p></o:p></div>
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Place the piece of fish into the hot skillet. </div>
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<!--[endif]--><o:p></o:p></div>
<div class="MsoNormal">
Pour a teaspoon of melted butter on the fish in the skillet.<o:p></o:p></div>
<div class="MsoNormal">
Cook for about two minutes and then turn it over.<o:p></o:p></div>
<div class="MsoNormal">
Place another teaspoon of melted butter onto this side of
the fish. </div>
<div class="MsoNormal">
Cook this side for another two minutes.<o:p></o:p></div>
<div class="MsoNormal">
Repeat this process for each fillet.<o:p></o:p></div>
<div class="MsoNormal">
Before serving, add another teaspoon of melted butter on top
of each fillet.</div>
<div class="MsoNormal">
The only trouble I had is that I was afraid to turn my stove on that high of
heat or to use the cast iron griddle on my glass top stove. I almost think
using my griddle would be the better option. I think my blackening coating
would have stayed on better if I could have used higher heat. The first few
pieces turned out really well in terms of the coating staying put, but as the
temperature lowered with subsequent additions of fish...the crust didn't seem
to develop as well. That's the trouble with new recipes! They rarely turn
out perfectly the first time.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-72786683121321103122014-09-19T12:34:00.000-07:002014-09-19T12:36:29.547-07:00Fish Tacos Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Fish Tacos Recipe Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
There is just something wonderful to be said about a fish
taco during the summertime. The refreshing taste of the cool toppings, the
very audible crunching sound of the perfectly fried fish with each
mouth-watering bite. This takes me back to the days of traveling all over the
place. Everywhere has their own wonderful version of this dish, but we all have
our favorite place to go for amazing fish tacos while out. Whether it be in San
Francisco, or your local Mexican restaurant, we all have fallen in love with
this dish one way or another. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 1/2 lb. boneless skinless white fish fillets - choose
a firm white fish like cod or halibut<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 cups cups beer (or substitute seltzer water)<o:p></o:p></div>
<div class="MsoNormal">
1 cup flour<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp cornstarch<o:p></o:p></div>
<div class="MsoNormal">
1 tsp salt<o:p></o:p></div>
<div class="MsoNormal">
3/4 tsp garlic powder<o:p></o:p></div>
<div class="MsoNormal">
1/4 tsp cayenne pepper<o:p></o:p></div>
<div class="MsoNormal">
1 1/4 cups panko breadcrumbs<o:p></o:p></div>
<div class="MsoNormal">
Vegetable oil for frying (I prefer grapeseed)<o:p></o:p></div>
<div class="MsoNormal">
15 corn tortillas<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Topping:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 1/2 cups shredded cabbage<o:p></o:p></div>
<div class="MsoNormal">
2 ripe avocados, thinly sliced<o:p></o:p></div>
<div class="MsoNormal">
2 tomatoes, seeded and diced<o:p></o:p></div>
<div class="MsoNormal">
Fresh lime wedges for garnish<o:p></o:p></div>
<div class="MsoNormal">
You can add other taco toppings if you prefer-- salsa
fresca, fresh chopped cilantro, jalapeno or hot sauce for a kick<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sauce:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup sour cream (or 1/2 cup sour cream, 1/2 cup
mayonnaise)<o:p></o:p></div>
<div class="MsoNormal">
2 tbsp fresh lime juice (or more to taste)<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 tbsp chopped cilantro<o:p></o:p></div>
<div class="MsoNormal">
1 tsp lime zest<o:p></o:p></div>
<div class="MsoNormal">
Salt to taste<o:p></o:p></div>
<br /><div class="MsoNormal">
Medium and small mixing bowls, plate, large skillet, wire
cooling rack (optional)<o:p></o:p></div>
<div class="MsoNormal">
Total Time: 30 Minutes<o:p></o:p></div>
<div class="MsoNormal">
Servings: 14-15 tacos<o:p></o:p></div>
<div class="MsoNormal">
Kosher Key: Pareve with dairy sauce (easy pareve sauce
modification)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut the fish fillets into chunks that are roughly 2 inches
long and 1 inch wide.<o:p></o:p></div>
<div class="MsoNormal">
In a medium mixing bowl, whisk together the beer or seltzer,
flour, cornstarch, salt, garlic powder and cayenne pepper. The batter will
bubble at first, then settle.<o:p></o:p></div>
<div class="MsoNormal">
Pour the panko breadcrumbs into another bowl. Have an empty
plate handy for the breaded fish.<o:p></o:p></div>
<div class="MsoNormal">
Dip each piece of fish into the batter. When you pull the
fish out of the batter, let the excess batter run back into the bowl.<o:p></o:p></div>
<div class="MsoNormal">
After dipping in the batter, gently roll each piece in panko
crumbs to coat. Leaving too much batter on the fish will lead to clumping, so
make sure your fish is only lightly coated with batter before breading. Place
the breaded fish onto the empty plate.<o:p></o:p></div>
<div class="MsoNormal">
When your fish is breaded, heat 1/2 inch of cooking oil in a
skillet over medium high. Fry the breaded fish pieces in batches of 6. If the
oil is at the correct temperature, it should bubble and sizzle evenly—no
splatters or popping.<o:p></o:p></div>
<div class="MsoNormal">
Flip the fish when they turn dark golden brown. It will take
2-3 minutes per side for the fish to become golden and crisp.<o:p></o:p></div>
<div class="MsoNormal">
While the fish fries, whisk together your sauce ingredients.
Reserve the sauce.<o:p></o:p></div>
<div class="MsoNormal">
Place fried fish pieces on a wire rack to drain, if you have
one. This will keep the fish as crisp as possible. Use paper towels to catch
the oil drips underneath the rack. If you don’t have a wire rack, you can drain
the fish pieces on a double layer of paper towels.<o:p></o:p></div>
<div class="MsoNormal">
When all the fish pieces are fried, assemble your tacos.
Heat the corn tortillas in a skillet till they become warm, fragrant, and
flexible. Place 2 pieces of fried fish in each taco. Top with a bit of shredded
lettuce, some diced tomato, 2 slices of avocado, and 1 tbsp of sour cream
sauce. Serve warm with fresh lime wedges.</div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-39021827453042105832014-09-19T12:25:00.001-07:002014-09-19T12:26:33.579-07:00Pan Fried Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Pan Fried Fish Recipe Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<b><br /></b>
<br />
<div class="MsoNormal">
Polish pan-fried fish fillets have a light, delicate flavor
and crispy crust. Most of the fish the Polish pan fry are perch, carp,
and other lake fish, but you can easily substitute any white fish for this
Polish recipe. You can make the fish fillet recipe healthier by using
whole wheat bread crumbs, organic BST-free milk, and a healthy oil that can
handle high heat such as avocado oil. Pan fried fish goes great with Spinach or
Potato & Cheese Pierogi. <o:p></o:p></div>
<div class="MsoNormal">
Think better-for-you fish has to be bland? Check out this
crispy tilapia with its luscious lemon sauce, and doubt smart seafood no more.<o:p></o:p></div>
<div class="MsoNormal">
his pan fried sea bass is prepared in 30
minutes! Frankly I am amazed by the lack
of ingredients,
quick preparation, appearance and taste! Yes because
I discovered fennel few month ago, we published some recipes using it like
the fennel salad with orange
and olives. Initially, I had a negative feeling about fennel: I
have always been convinced that this vegetable has a
strong anise flavor and it’s not my thing… I was so
wrong! It is both crunchy, melting and a great
association with fish!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:<br />
<br />
170g (1 cup) burghul<o:p></o:p></div>
<div class="MsoNormal">
2 large vine ripened tomatoes, quartered, deseeded, finely
chopped<o:p></o:p></div>
<div class="MsoNormal">
1 Lebanese cucumber, halved lengthways, deseeded, finely
chopped<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup chopped fresh continental parsley<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup chopped fresh mint<o:p></o:p></div>
<div class="MsoNormal">
6 shallots, ends trimmed, pale section only, finely chopped<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons fresh lemon juice<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons olive oil<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon ground cinnamon<o:p></o:p></div>
<div class="MsoNormal">
Olive oil, extra, to grease<o:p></o:p></div>
<div class="MsoNormal">
4 (about 150g each) firm white fish fillets (such as ling)<o:p></o:p></div>
<div class="MsoNormal">
2 lemons, halved</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the burghul in a heatproof bowl. </div>
<div class="MsoNormal">
Add enough boiling
water to cover. </div>
<div class="MsoNormal">
Set aside for 20 minutes to soak. </div>
<div class="MsoNormal">
Drain and remove as much
liquid as possible. </div>
<div class="MsoNormal">
Transfer to a large bowl.</div>
<div class="MsoNormal">
Stir in the tomato, cucumber, parsley, mint, shallot, lemon
juice, oil and cinnamon. </div>
<div class="MsoNormal">
Taste and season with pepper.</div>
<div class="MsoNormal">
Preheat a barbecue flat plate or large frying pan on high.
Brush with oil to lightly grease. </div>
<div class="MsoNormal">
Add the fish and cook for 2 minutes each side
or until the fish flakes easily when tested with a fork in the thickest part.
Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and
caramelised.</div>
<div class="MsoNormal">
Divide the tabouli among serving plates. Top with the fish
and serve with the caramelised lemon.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com1tag:blogger.com,1999:blog-8345114262310505935.post-43831153524545982212014-09-19T12:15:00.000-07:002014-09-19T12:16:07.210-07:00Breaded Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Breaded Fish Recipe Biography</b><br />
<br />
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
This breaded fish recipe works great with
many different sorts of fish filets. Try cod, catfish, or snapper as well as
any number of firm white fish. You can change the recipe around quite
a bit just by changing the seasonings you put in with the egg or bread crumbs.</div>
<div class="MsoNormal">
If you like to cook up fresh fish this recipe is perfect for you. Summer is my
favorite time to go fishing and often I end up catching a lot of bluegill and
bass. I am always looking to try new breading recipes. This particular recipe
will make your fish fillets extremely crispy. The breading mixture is well
seasoned and its crisp texture comes from dried potato flakes. A lot of these
spice ingredients may seem like a lot, but I found the seasoning to be just
right. If you are looking to have a fish fry give this recipe a try.
Enjoy. ave you ever started cooking dinner and realize you are missing a key
ingredient? Well, that happened to me today. I had planned on
making a traditional breaded fish recipe until I realized I was out of panko
crumbs. Moments like this are not uncommon in my kitchen. Instead
of panicking I started rummaging through my cupboards to find a suitable
substitute. This led me to a wonderful new recipe that I am sharing with
you today.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 1/2 pounds Dover sole fillets<o:p></o:p></div>
<div class="MsoNormal">
salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
1 cup flour<o:p></o:p></div>
<div class="MsoNormal">
2 eggs<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup milk<o:p></o:p></div>
<div class="MsoNormal">
2 cups crushed corn tortilla chips<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons dried dill<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon garlic salt<o:p></o:p></div>
<div class="MsoNormal">
Non-stick cooking spray<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Instructions:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the oven rack to the highest setting. Preheat the
broiler to Hi.<o:p></o:p></div>
<div class="MsoNormal">
Cut the sole fillets in thirds and season both sides with
salt and pepper.<o:p></o:p></div>
<div class="MsoNormal">
In a rimmed plate, dredge the fish in flour.<o:p></o:p></div>
<div class="MsoNormal">
Beat the eggs and milk in a bowl. Dip the dredged fish in
the milk.<o:p></o:p></div>
<div class="MsoNormal">
Combine the crush tortilla chips, dill and garlic salt. Coat
the fill in the crumb mixture.<o:p></o:p></div>
<div class="MsoNormal">
Spray a non-stick spray generously on a baking sheet.
Transfer the fish to the baking sheet. Generously spray a layer of non-stick
coating over the tops of each filet.<o:p></o:p></div>
<div class="MsoNormal">
Broil in the oven for 4 minutes turning the fish over half
way through.</div>
<div class="MsoNormal">
Serve immediately.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-89048262753744601762014-09-19T12:06:00.000-07:002014-09-19T12:07:37.315-07:00Pickled Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Pickled Fish Recipes Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
This delicious traditional treat keeps for weeks in a
covered glass dish in the fridge.<o:p></o:p></div>
<div class="MsoNormal">
Pickled fish is the favourite South African food eaten at
Easter time together with Hot Cross Buns. The recipe was originally
devised by Cape Malay fishermen in an effort to preserve the catch for as long
as possible. It is a delicious meal served with salads or just on its own
with some crusty bread.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 kgs filleted, skinned fish<o:p></o:p></div>
<div class="MsoNormal">
Vegetable oil<o:p></o:p></div>
<div class="MsoNormal">
750ml grape vinegar<o:p></o:p></div>
<div class="MsoNormal">
250ml water<o:p></o:p></div>
<div class="MsoNormal">
200ml sugar<o:p></o:p></div>
<div class="MsoNormal">
15ml turmeric<o:p></o:p></div>
<div class="MsoNormal">
30ml curry powder<o:p></o:p></div>
<div class="MsoNormal">
7ml salt<o:p></o:p></div>
<div class="MsoNormal">
15ml whole black peppercorns<o:p></o:p></div>
<div class="MsoNormal">
15ml whole coriander seeds<o:p></o:p></div>
<div class="MsoNormal">
4 large onions finely sliced<o:p></o:p></div>
<div class="MsoNormal">
6 bay leaf or lemon leaves<o:p></o:p></div>
<div class="MsoNormal">
2 green or red chillies seeded and sliced<o:p></o:p></div>
<div class="MsoNormal">
4 thin slices green ginger<o:p></o:p></div>
<div class="MsoNormal">
45ml cake flour<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut the fish into slices about 4 – 5cm pieces. </div>
<div class="MsoNormal">
Fry in hot
oil until cooked and drain on paper towel.<br />
Combine the vinegar, water, sugar, turmeric, curry powder, salt, peppercorns,
and coriander seeds in a large saucepan and bring to the boil.<o:p></o:p></div>
<div class="MsoNormal">
Add the onions, bay or lemon leaves, chillies and ginger,
cover and simmer for 10-12 minutes. </div>
<div class="MsoNormal">
The onion should be limp but slightly
crunchy.<o:p></o:p></div>
<div class="MsoNormal">
Drain the pickling liquid into a clean saucepan (reserve the
onion mixture) and bring to the boil.<br />
Mix a little of the sauce into the flour to form a thin paste, stir into the
sauce and simmer lightly for two minutes to thicken slightly.<o:p></o:p></div>
<div class="MsoNormal">
Layer fish and onions into a glass dish, pour over the
sauce, cover and refrigerate.<br />
Pickled fish may be eaten as soon as it cools down. </div>
<div class="MsoNormal">
However, the flavour is
even better after a couple of days.<br />
<br /></div>
<div class="MsoNormal">
Serves 6-8 people.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/09008528332194260328noreply@blogger.com0tag:blogger.com,1999:blog-8345114262310505935.post-55971132837174128922014-09-19T11:57:00.000-07:002014-09-19T11:58:31.466-07:00Thai Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos<b>Thai Fish Recipe Biography</b><br />
<b><br /></b>
Source:- Google.com.pk<br />
<br />
<div class="MsoNormal">
Thai fish recipes offer a truly unique take on seafood and
are well known around the world. Fish contains lots of protein and vitamins,
but is very low on fat. Therefore, fish is always an ideal healthy alternative
from meat or even poultry. Adding more fish to your diet is one way to stay in
top shape for life. Thai chefs have long known how to prepare fish to maintain
its nutritional content, while still making it fantastic in flavor. Thailand is
the country blessed with many fishing opportunities, due to its position on the
coast and many interior rivers. Therefore, seafood is not too expensive to buy
and is readily affordable for most families. Thai fish can be prepared by
steaming, grilling, deep frying and baking. If you like fish, you will enjoy
the way Thai people love to eat it. Of course, your magnificent home-made fish
dishes will be spicy, savory and delicious.<o:p></o:p></div>
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Thai Steamed Fish, as you all know I’m not a big fishy fan
but Thais are!<o:p></o:p></div>
<div class="MsoNormal">
So I have to do my duty; scoff the stuff and pretend I’m
enjoying it even if I’m not. Fact is, I rarely have to fake it! I’m
constantly surprised at how Khwanjais recipes are breaking down my fishy
prejudices week after week.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<br />
Your Favourite Fish<br />
Chillies<br />
Chinese Lettuce<br />
Garlic<br />
Spring Onions<br />
Ginger<br />
Coriander Root<br />
2 Limes<br />
Salt<br />
Fish Sauce<br />
Sugar<br />
Chicken Stock<br />
Oyster Sauce</div>
<div class="MsoNormal">
<br />
Sesame OilPeparatum:</div>
<div class="MsoNormal">
<br />
slice and chop the ginger<br />
chop coriander roots and garlic<br />
chop the chillies<br />
prepare lime as per video<br />
cut spring onions lengthways<br />
remove leaves from the celery, stems not needed<br />
add the juice of 1 1/2 limes into a large mixing bowl<br />
add the fish sauce<br />
add chicken Stock, oyster sauce and sugar stirring until dissolved.<br />
add the coriander roots and garlic followed by sliced chillies<br />
mix well and leave until fish is ready</div>
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<br />
Cooking:</div>
<div class="MsoNormal">
<br />
slices into the fish as per video and season with salt and sesame oil<br />
steam until cooked<br />
add the spicy lime sauce we just made<br />
cover with the shredded ginger<br />
cook for a further 5 minutes<br />
remove the fish from steamer and garnish with slices of lime, spring onions and
celery leaves</div>
<div class="MsoNormal">
Serving Suggestion:<br />
Serve with Jasmine rice – this is a strong flavoured recipe that needs the rice
to t enjoy all the flavours.<o:p></o:p></div>
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<b>Thai Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos</b></div>
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<b>Thai Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos</b></div>
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<b>Thai Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos</b></div>
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<b>Thai Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos</b></div>
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<b>Thai Fish Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos</b></div>
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